Rhubarb and Raspberry Crisp (Vegan GF)

Sticky sweet rhubarb and raspberries topped with an oaty and nutty crumble topping baked until golden and crisp. This vegan and gluten-free dessert is one for the whole family and is easy to whip up with simple ingredients.

Each year, rhubarb season creeps up on me, and before I know it, all I see across social media are rhubarb recipes. Vibrant pink pieces of fruit on top of beautiful cakes, underneath rich crumbles or baked until sticky and served with ice cream. There are so many amazing things you can do with rhubarb and this is just one of them.

Rhubarb and Raspberry Crisp (Vegan GF)

The rhubarb I found was not as vibrant pink as I’d have liked for this recipe and after baking until soft it had definitely lost some colour. So, I added in some juicy and bright fresh raspberries and the flavour combination, as well as the colours, popped. That said, you don’t need to add them in, rhubarb on its own is special enough.

Coat the rhubarb pieces in lemon juice, arrowroot or cornstarch, sugar or sugar alternative and some vanilla to form a glaze and bake until sticky and soft. The fruit will bubble and smell amazing! Meanwhile, make the crisp topping which all comes together in one bowl. Some oats, oat flour (simply blitz to your oats to a powder), sugar and chopped nuts make a really chewy, crisp and crunchy topping. Flavoured with sweet cinnamon and held together with coconut oil or vegan butter/margarine and that’s it.

Rhubarb and Raspberry Crisp (Vegan GF)

Rhubarb and Raspberry Crisp (Vegan GF)

Sprinkle over the topping and allow to bake again until golden, smelling sweet and crispy on top. I like to let this Rhubarb and Raspberry Crisp cool down slightly before serving with some coconut yoghurt and syrup, but you can also serve it straight away with some custard, ice cream or on its own. It makes a great dessert for all the family… and enjoy leftovers cold for breakfast with some extra fruit and yoghurt.

I hope you will love this Rhubarb and Raspberry Crisp as much as we did, it’s sweet and sticky without being sickly sweet – the rhubarb adds a tartness to it! The top is oaty, nutty and sticky like a wholesome flapjack. It is a great vegan, gluten-free and refined sugar free dessert perfect for all the family. It is easily nut-free, too, and makes delicious leftovers.

If you are looking for more simple desserts, how about my Vegan Chocolate Mug Cake, Spiced Apple Cake, Pear Cardamom and Almond Crumble or Dark Chocolate Tart.

Rhubarb and Raspberry Crisp (Vegan GF)

• Servings: 4
• Time: 60 minutes
• Difficulty: easy
• Print

Sticky sweet rhubarb and raspberries topped with an oaty and nutty crumble topping baked until golden and crisp. This vegan and gluten-free dessert is one for the whole family and is easy to whip up with simple ingredients.

Ingredients

• For the rhubarb:
• 400g rhubarb
• 1 tbsp lemon juice
• 1 tbsp arrowroot powder or cornstarch
• 50g sugar (coconut, caster or sweetener)
• 1 tsp vanilla
• 1 handful raspberries, optional
• Crisp:
• 100g oats
• 25g oat flour oats blended to a flour)
• 50g sugar (coconut, brown or brown sweetener work best)
• 50g chopped nuts, optional
• 1 tsp cinnamon
• 1 pinch of salt
• 60g coconut oil or butter/margarine, melted

Directions

1. Preheat the oven to 160Fan/180*C and have one large baking proof dish or two smaller ones.
2. Chop off the ends of the rhubarb and slice diagonally into 2-cm pieces. Add to a bowl and toss with the lemon juice, arrowroot powder or cornstarch, 50g sugar and the vanilla. Transfer into the dish(es), spooning over all the sugar mix.
3. Place the dish(es) onto a large tray to avoid any spillages and bake for 30 minutes.
4. Meanwhile, make the crisp topping. Add the oats, oat flour, 50g sugar, chopped nuts, cinnamon and a pinch of salt to a mixing bowl (you can use the same one as the rhubarb if you wipe it clean). Pour over the melted coconut oil and mix with a spoon to form a crumble.
5. Once the rhubarb is soft, sprinkle over the raspberries, pressing them down and then spoon over the crisp topping and bake on the tray again for 20-25 minutes until golden brown.
6. Allow to cool slightly or to room temperature before serving.

Rhubarb and Raspberry Crisp (Vegan GF)

I look forward to hearing what you think of this Rhubarb and Raspberry Crisp so please let me know in the comments below. Tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With rhubarb crispy love x